Abundant Leaf Apple-Cranberry Pie

Apple desserts get even better when you stir in another fruit like cranberries. Two cool-weather fruits make for a perfect combination in this fruity pie.

abundant leaf apple cranberry pie
Photo: Jennifer Peterson
Prep Time:
45 mins
Bake Time:
1 hrs 10 mins
Total Time:
45 mins


  • 1 recipe Pastry for a Double-Crust Pie

  • 1 cup granulated sugar

  • 3 tablespoon all-purpose flour

  • 1 teaspoon apple pie spice or ground cinnamon

  • ¼ teaspoon salt

  • ¼ teaspoon ground ginger or 1 teaspoon finely chopped crystallized ginger

  • 7 cup thinly sliced, peeled apples (7 medium)

  • 1 ½ cup cranberries

  • Milk or light cream

  • Coarse sugar (optional)

Pastry for a Double-Crust Pie

  • 2 ½ cup all-purpose flour

  • 1 teaspoon salt

  • ½ cup shortening

  • ¼ cup butter, cut up, or shortening

  • ½ cup ice water


  1. Preheat oven to 375°F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

  2. In a large bowl stir together granulated sugar, flour, apple pie spice, salt, and ginger. Add apples and cranberries; toss gently to coat. Transfer apple mixture to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. If desired, crimp edge.

  3. Roll the remaining pastry ball until 1/8 inch thick. Using a pizza cutter or a 1 1/2-inch leaf-shape cookie cutter, cut out leaves. If desired, make vein imprints on leaves with the tip of a table knife. Arrange pastry leaves on top of pie. Carefully brush leaves with milk and, if desired, sprinkle with coarse sugar.

  4. Cover edge of pie loosely with foil. Place pie on middle oven rack. Line a baking sheet with foil; place on bottom rack to catch any drips. Bake for 30 minutes. Remove foil from pie. Bake for 40 to 50 minutes more or until apples are tender and filling is bubbly. Cool on a wire rack.

Pastry for a Double-Crust Pie

  1. In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls.

Nutrition Facts (per serving)

476 Calories
19g Fat
73g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 476
% Daily Value *
Total Fat 19g 24%
Saturated Fat 7g 35%
Cholesterol 15mg 5%
Sodium 418mg 18%
Total Carbohydrate 73g 27%
Total Sugars 36g
Protein 5g
Vitamin C 7.2mg 36%
Calcium 23mg 2%
Iron 2.3mg 13%
Potassium 172mg 4%
Fatty acids, total trans 2g
Folate, total 80.2mcg
Vitamin B-12 0mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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